Roasted Vegetable Soup
- 1 head garlic
- 3 pt. cherry tomatoes
- 2 large bell peppers, cut into 1/2-inch chunks
- 2 medium zucchini, cut into 1/2-inch chunks
- 1/4 cup olive oil
- 1/2 tsp. smoked paprika
- 1 cup frozen corn kernels, thawed
- 4 Tbs. sherry vinegar or red wine vinegar
- Preheat oven to 450F.
- Rub papery skin off garlic, and cut off top of head to expose clove tips.
- Place on square of foil, and drizzle with 1 Tbs.
- water.
- Wrap garlic, and roast 35 to 40 minutes, or until soft.
- Toss tomatoes, bell peppers, zucchini, and oil with paprika in large bowl.
- Season with salt and pepper, if desired.
- Spread on 2 baking sheets, and roast 35 to 40 minutes, or until vegetables are browned and tender, stirring once.
- Cool 10 minutes.
- Squeeze roasted garlic cloves into bowl of food processor; add half of roasted vegetables and 1 cup water.
- Blend until smooth, then transfer to large bowl or saucepan.
- Pulse remaining vegetables in food processor until chopped, then stir into pureed soup with corn and vinegar.
- Warm, if necessary.
- STORE/SERVE Refrigerate up to 3 days, or freeze up to 3 months.
- If frozen, thaw in refrigerator overnight.
- Serve hot or cold.
garlic, cherry tomatoes, bell peppers, zucchini, olive oil, paprika, corn kernels, sherry vinegar
Taken from www.vegetariantimes.com/recipe/roasted-vegetable-soup/ (may not work)